Measure out and prepare all of the ingredients. Preheat oven to 325F.

Grease a baking pan with butter.

In a bowl, combine almond flour, allulose, protein powder, baking powder, pumpkin pie spice, and salt. Whisk to combine well.

Add in the pumpkin puree, half of the melted butter, vanilla extract, and egg.

Stir to combine well and evenly.

Pour the mixture evenly into the greased baking dish. Spread it out with a spatula to get it smooth.

In a mixing bowl, combine the softened cream cheese with the rest of the melted butter and the powdered allulose.

Beat with a mixer until well combined.

Spread this over the smoothed out mixture that's already in the baking dish.

Bake in the oven for 45 minutes or until the center is slightly jiggly whilst the outer edge is thoroughly cooked.

Let the cake cool completely and then add the chopped pecans to the top of the cake.

Slice, serve, and enjoy!